Optimization of resistant starch-rich browntop millet based ready to reconstitute health mix

Resistant starch is the sum of starch and products of starch hydrolysis that are not absorbed in small intestine. Resistant starch helps in management of diabetes, cardio vascular diseases and plays important role in weight management and anti-inflammatory processes. Resistant starch (g/100 g) content of Indian foods ranges from 1.2 to 1.8 in cereals, 2 to 3.4 in legumes, 0.3 to 1.3 in vegetables. This indicates that Indian diets are low in resistant starch. Thus, attention can be shifted to increasing resistant starch content of foods. Therefore, in the present study browntop millet was subjected to physical and enzymatic debranching method for increasing resistant starch content. The resulting resistant starch rich browntop millet flour was used for the development of ready to reconstitute mix along with other ingredients. It was found that proportion of ingredients in best accepted ready to reconstitute resistant starch rich browntop millet-based health mix (RR-RS-BHM) were RS-BTMF: 60 per cent, roasted bengal gram flour: 15 per cent, milk powder: 12 per cent, soya protein isolate: 6 per cent, beet root powder: 2.4 per cent, gaur gum 0.4 per cent, salt:1.8 per cent, cumin: 0.6 per cent and pepper: 0.6 percent.